Ingredients

White meat chicken tenderloins

Corn flakes

Buttermilk

"Lime" Splash (Canary Island Garlic and Herb Olive Oil)

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Preparation

Crush up about 1 cup of corn flakes per 3 tenderloins. Dunk
tenderloins into buttermilk and roll in corn flakes. Add
2 -3 tablespoons Canary Island Garlic and Herb
Olive Oil "Lime" to a sauté pan and sauté unti done.
Approx 5-7 minutes. Place baby greens on a plate and top
with hot chicken and sprinkle